Let’s look at two vintages from Château LA Tour Carnet—2011 and 2016—and see how different weather shaped two pretty different wines.
I hunt down value wines with soul, the kind that tell stories, spark debates, and challenge your assumptions about what "affordable" can taste like. The deal: Hong Kong prices with free delivery in urban areas. Six-bottle minimum. Ready to explore? WhatsApp 852 66236747 or email cf.lau@dunndunnn.hk. -Kevin K Tang.
La Tour Carnet is a Classified Growth estate in the Haut-Médoc that punches above its weight—it’s priced more like a Cru Bourgeois. The gravelly soils here produce blends of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. In 2011, it was cool and rainy, which slowed things down and gave the wines brighter acidity and lower alcohol. 2016 was the opposite—warm and sunny, so the grapes ripened fully and you get fuller tannins and more body. The 2011 is lighter and fresher, while the 2016 has more weight and riper fruit.
For 2011, they went with about 60% Cabernet Sauvignon, with Merlot, Petit Verdot, and Cabernet Franc filling out the blend. They kept fermentation gentle and went easy on the oak to keep things fresh. In 2016, they had riper fruit to work with, so they extended maceration to get more colour and tannin, and used more new oak. The Cabernet proportion went up to around 65%.
The 2011 vintage welcomes you with red fruit and the timeless charm of classic claret, its ruby colour tinged with garnet. The 2011 shows red-fruit and classic claret notes—it’s medium-bodied, with good acidity, and drinks well now. The 2016 has blackcurrant, plum, vanilla, and oak spice. It’s fuller-bodied with firmer tannins, so it’ll age longer—probably needs at least 5 years. Critics varied. The 2016, with its higher price and glowing acclaim, is a treasure for the patient collector, destined to dazzle for a decade or more. The 2011 suits those who savour fresh, moderately intense wines, perfect for easy enjoyment and relaxed gatherings—think of it as the price of a memorable bistro lunch. Serve it at 16°C with a brief 30-minute decant. The 2016 rewards patience, thriving with longer cellaring and best served at 18°C after one to two hours of decanting. Ultimately, your choice depends on your taste and the story you wish to tell with you.
I hunt down value wines with soul, the kind that tell stories, spark debates, and challenge your assumptions about what "affordable" can taste like. The deal: Hong Kong prices with free delivery in urban areas. Six-bottle minimum. Ready to explore? WhatsApp 852 66236747 or email cf.lau@dunndunnn.hk. -Kevin K Tang.
The 2002 Kirwan Margaux has this gorgeous deep garnet colour with ruby edges. On the nose, you'll get blackcurrant, plum, cedar, and tobacco, plus some vanilla and spice from the oak ageing. The tannins are really smooth, and you'll taste dark berries, cherry, earthy notes, and even a bit of truffle. The finish goes on and on with nice balanced acidity. Sure, 2002 isn't considered a top vintage, but this wine is drinking beautifully right now.
What Happened in 2002
2002 had a warm, dry harvest, resulting in grapes with great concentration and balance. They handpicked everything, fermented it carefully, then let it age for 18 months in oak barrels—40% of them new. That's how fruit was fixed and where those vanilla and spice notes come from. This 2002 bottle was built to last.
What to Eat With It
This wine pairs well with roast lamb, roast goose(Cantonese Style), duck breast with berry sauce, mushroom risotto, or aged cheeses like Comté and Manchego. Ready some blueberries to rest the palate. Really, anything rich and savoury works great.
How to Serve It
You can drink it now, or if you're patient, it'll keep getting better for another 2+ years. Serve it at 16-18°C and let it sit in a decanter for 30-60 minutes to open fully.
Why You'll Love It
This wine is an excellent example of how careful vineyard work can produce something truly special. If you're a collector, you get that Margaux prestige. If you love wine, you get classic Bordeaux at its best. And if you're thinking of an investment? The value has been steadily climbing, so it's a smart buy too.
Château Kirwan has been around since the 18th century, and they really know how to make wines that are both elegant and powerful. The estate covers 50 hectares and has an extraordinary Irish-French heritage. They grow the classic Bordeaux grapes—Cabernet Sauvignon, Merlot, and Petit Verdot. The Irish founder, Mark Kirwan, started things off with a focus on elegance, and the estate got some significant upgrades in the 1800s. That's what gives these wines their signature balance today.
Even though Bordeaux had some tough years back then, Kirwan's careful approach produced a wine that really captures both the vintage character and their signature style.
I hunt down value wines with soul, the kind that tell stories, spark debates, and challenge your assumptions about what "affordable" can taste like. The deal: Hong Kong prices with free delivery in urban areas. Six-bottle minimum. Ready to explore? WhatsApp 852 66236747 or email cf.lau@dunndunnn.hk. -Kevin K Tang.
Château Gloria enchants wine enthusiasts with its enigmatic allure, a wine that shuns classification yet consistently dazzles beyond its blue-blooded rivals. The 2013 shows classic cassis on the nose with pencil shavings, fresh herbs, and cigar box. Give it some air, and you’ll find dark chocolate and earthy truffle emerging. The palate has real presence—plush yet grippy, with refined tannins and a slight saline edge that makes it brilliant with food. As it opens, Asian spices and black pepper build toward a long, mineral finish.
Despite the challenges of 2013, Gloria held its own against its classified neighbours. While Léoville Poyferré and Léoville Las Cases scored higher, and Saint-Pierre and Talbot trailed behind, Gloria delivered exceptional quality at a fraction of the price—a true sleeper in the vintage.
Henri Martin, a cooper by training, took over Château Gloria in 1942, acquiring vineyards from classified-growth properties, including Gruaud-Larose, Talbot, Lagrange, and Léoville-Barton. By the mid-1960s, he had expanded to 50 hectares. In 1982, he purchased Château St-Pierre, fulfilling his dream of owning a Grand Cru Classé. After his passing in 1991, his son-in-law, Jean-Louis Triaud, continued the legacy. Today's blend—65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, and 5% Petit Verdot—evolved from a more Merlot-forward composition in the 1970s. The wine is aged in a mix of large foudres and small barrels, 50% of which are new.
